Challerhocker

How We Ship

The Murray's Cut Process

Every day, the expert cheese cutters at Murray’s Cheese select the perfect wheels from our caves and cut your cheese to order. Each order is cut inside of our state-of-the-art clean room. Cutting cheese at Murray’s is an art, not a science, so while your piece may be slightly over or slightly under what you ordered, you can rest assured that it was cut just for you.

Wrap Process

Your cheese is wrapped in our specially-produced cheese paper. The paper is lined with a breathable layer to allow the cheese to continue maturing while en route to your door. The breathable paper prevents the cheese from being suffocated, but also prevents it from drying out.

State of the Art Packaging

Every order is packed in a thermal lined box with reusable food-friendly gel packs. The goal is for the cheese to arrive to you cool to cold. Remember, cheese cannot be frozen.

Shipping Fresh to Your Doorstep

Depending on the contents of your order and the destination of your shipment, you'll be offered One Day, Two Day or Ground shipping at checkout. Since some of our cheeses can only be in transit for 1 Day, One Day shipping may be your only option. If you're ordering harder cheeses or grocery items, you may be offered 2 Day or Ground. Finally, if you're ordering very heavy items like pickles or large cheese boards, Ground may be the ONLY option offered to you. You can always call us (1-888-692-4339) with special shipping questions or concerns.

The Periship Guarantee

Murray’s Cheese is partnered with PeriShip, a value added logistics provider, exclusive to FedEx, and industry leader in the management of perishable shipments. Once your order leaves Murray’s, PeriShip will monitor it and keep you informed of any changes or issues. PeriShip utilizes a wide array of resolution capabilities, to manage shipments that encounter extended transit times, ensuring your cheese arrives in peak condition, even if weather or other issues intervene.

NEW! Translating to ''sitting in the cellar'', Challerhocker is washed in wine and spices and then aged for a minimum of 10 months, providing a remarkable depth of flavor. Firm yet creamy, this is a wonderful melter and is great for an extra exciting grilled cheese or as a way to liven up your fondue. More about Challerhocker: Our friend Walter Rass, an experienced cheesemaker, has a passion for quality which has won him one of the top 2 spots in the local competition among Appenzeller cheesemakers for 15 of the last 20 years. His gem has the rich aroma of cooked custard, the flavor of slowly roasted nuts, and a lingering almost fruity finish. Close your eyes and you will sense the mountains around you and smell the alpine flowers.Unwilling to rest on his unrivaled record, Walter's pioneering instinct has led him to test new varieties to see what else can evolve from his exceptional combination of milk and cheesemaking magic. His hard work and our patience have been rewarded with a new cheese, Challerhocker, which literally means ''sitting in the cellar''. This new cheese combines many of the tricks from his Appenzeller, with a some extra cream and some additional age (12 months vs 8 to10). The Challerhocker features a flavor veering more in the butterscotchy direction, with more nuttiness and less fruit than his Appenzeller. Both are amazing and on every cheese lovers ''must try'' list.

Just the facts

Country

Switzerland

Region

Switzerland

Milk Type

Cow

Pasteurization

Unpasteurized

Rennet Type

Animal

Age

10 months

Cheese Type

Swiss and Nutty

Wheel Weight

15 pounds

Pairing Recommendations

Pour a glass of...

Pinot Noir

Lighter bodied and delicate. Old World style generally offers more funk, New World more fruit.

Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal. Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like St. Nectaire.

Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.

Cider

Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

English style: drier, more like a beer, with nice acidity. Pair with: : Just about anything but we love it with firm natural rind cheese, like Landaff.

Basque/Normandy : barnyardy and funky, but still with a little sweetness. Pair with: A beefy washed rind, like Grayson or Hudson Red to contrast the sugar and bring out the funk.